Perfect Thanksgiving Side Dish: Butternut Squash & Orzo

Butternut Squash & Orzo is an easy-to-make, delicious side dish full of nutrition. You can easily convert the recipe to a satisfying main dish simply by adding your favorite protein. Or leave out the protein and enjoy this sweet and savory seasonal treat alongside your Thanksgiving turkey.

Serving Size

Serves 6, ½ cup orzo and 1 piece of squash per serving

Ingredients

• 1 large butternut squash
• 2 teaspoons maple syrup
• ¼ teaspoon red pepper flakes
• Pinch ground cayenne pepper
• ¾ cup orzo pasta
• 1 Tablespoon butter
• ½ teaspoon salt
• Pinch ground black pepper
• 1 tablespoon fresh rosemary
• 1 cup grated Parmesan cheese

Instructions

• Preheat oven to 375°F.
• Rinse and cut squash in half. Remove seeds.
• If using fresh rosemary, rinse and chop now.
• Drizzle 1 teaspoon maple syrup over the cut side of each squash half. Sprinkle each with red pepper flakes and cayenne. If using rosemary, add now.
• Cover baking sheet with aluminum foil. Place squash halves on the baking sheet. Roast until squash is tender and pierces easily with a fork, about 30–35 minutes. Remove from oven. Keep squash loosely covered with foil.
• Cook pasta following package directions. Drain in a colander. Transfer to a medium bowl. Add butter, salt, and pepper. Stir to coat well.
• Cut each squash half into thirds. Remove skin from squash. Serve one piece of squash over each portion of pasta.
• If using grated Parmesan cheese, sprinkle over squash and orzo now.

Courtesy of cookingmatters.org